Tag: Mango

10 Delicious Eggless Mango Desserts to make now

10 delicious Eggless Mango Desserts you NEED to make before the season ends. I can’t say it enough even though I keep repeating myself over and over again, mango season is a season we love to love here on the subcontinent! If there’s one thing that makes the Indian summer bearable, it’s definitely mangoes.

There is just SO MUCH you can do with mangoes and for me the most fun thing to do is create eggless desserts around mangoes! We’re now looking at the last month of the mango season here on the subcontinent and yes, there are still loads of ripe, juicy, delicious mangoes available. This Eggless Mango Trifle Pudding I shared recently is too delicious and so refreshing. It’s really simple as well!

I’d say grab a few kilos, chop and freeze some for smoothies etc, make a few jars of eggless mango curd and freeze them for later perhaps, else go ahead a try some of the recipes I’ve shared below. Of course, there are several more egg free mango desserts on the blog too.

There’s never a better time to get your mango dessert skills sharpened and most of my dessert recipes are simple and straightforward {read fuss free}. I’m sharing a selection of bake and no bake eggless mango desserts, most of them one bowl recipes and honestly, this is just a handful. I have to confess that my favourite part is garnishing them because the pop of ‘mango‘ colour always brightens the dessert table!

There’s something for everyone, and I really enjoy making these eggless desserts time and again. I often use different elements from different recipes to create a completely new dessert and that keeps me inspired through the season. The collage below tells you pretty much how much and more you can do with elements from different recipes!

Most of the eggless mango desserts are make ahead and I love that freshly diced mango adds such a pop of colour to the garnish. Throw on a few fresh organic rose petals {I grow my own desi gulab}, maybe fresh mint, some chili flowers and you’re good to go!

Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

Mango Desserts
Eggless Desserts
No Bake Desserts
Quite The Perfect Recipe For No-Bake Mango Cheesecake … Deliciously Easy
 A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake. It's also the simplest one!
Check out this recipe
No bake Mango Mascarpone Tart
When life gives you mangoes, you make this tart! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!
Check out this recipe
Eggless Mango Saffron Pistachio Tart Cake
Mangoes, saffron and pistachios come together to create magic, an eggless cake worth every crumb! Makes one 8" tart cake
Check out this recipe
Eggless Coconut Lime Mango Cake
When you think of a match made in heaven, count this in. A flavourful moist crumb, deep mango in every bite and a quick simple frosting that makes this eggless cake so special!
Check out this recipe
Photo credit: https://www.instagram.com/passionateaboutbaking
Eggless Saffron Mango Tres Leches Cake
The mango season is incomplete without a mango tres leches and this egg free version is sooooo good!!
Check out this recipe
Eggless Nobake Mango Cheesecake with mango jelly
Hello mango season, my favourite season of all! This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature is currently a riot of colours.
Check out this recipe
Eggless Mango Cream Dessert Box
With layers of absolute deliciousness, it's another dessert that screams summer! A light sponge {part wholegrain}, a stabilized vanilla cream, diced mangoes {I used slightly tart mangoes here}, eggless mango curd poured over… and repeat. What's not to love? I love the play of textures and flavours, the refreshing bites of fresh mango and the slightly tart mango curd all please the palate. If you don't have a 4" dessert box, go ahead and turn this into a layer cake or trifle.
Check out this recipe
Eggless Baked Mango Swirl Cheesecake
Simple, smooth, indulgent, no cream cheese yet ever so satisfying! Makes one 6" cheesecake
Check out this recipe
Eggless Mango Custard Pudding
Light, gentle, refreshing and so creamy even though there’s no cream in it!, this is dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.
Check out this recipe
Eggless Mango Dream Cake
If dreamy desserts are what you crave, if you love mangoes as much as we do, this tin box cake is for you! With mangoes, cream, saffron & pistachios, this eggless Mango Dream Cake is deeply delicious and so satisfying!
Makes one tin cake {5.5x3inch}
Check out this recipe

Eggless Tropical Mango Trifle Pudding… dreamy desserts for summer!

Eggless Tropical Mango Trifle Pudding … with semolina and coconut flavouring the cake, this eggless trifle is delicious and dreamy. It has beautiful tropical tones with mango adding the oomph and freshness a summer dessert calls for!

Mango is my most favourite thing about the Indian summer. The king of fruits as mango is rightly called gives us far too much happiness in the subcontinent. With hundreds of varieties from different regions of India, it’s a fruit that unites us as a nation as hot summer sweeps across the country.

Every region of India has its own special way of celebrating this luscious fruit as the season begins. Mangoes show up in regional cuisines across the subcontinent in both raw and ripe form . Think curries, coolers, soups, smoothies, salads, sides and you definitely have something with mango. Some of my favourites include a aam daal that we had often as kids, a green mango chicken curry, mango kadhi, aam panna, aam ki chutney, aam ki lonji, aam ka achaar, raw mango salad, mango custard, mango lassi, mango kulfi, mango shake, mango sorbet, mango ice cream … the list goes on!

For me, the mango season at home is an invitation to create colourful, refreshing and interesting desserts with colours and flavours that really brighten the day. I always make the most of the mango season and we are really fortunate to see a wide variety of juicy, ripe fruit through summer. Right from the quintessential alphonso that is well know world wide to some of my favourites for dessert- kesar, langda and sinduri, I waste no precious time all summer long!

Hopefully you’ll find the season and the king of fruits as inspiring as I do. I made little puddings with the left over fruit, mango sauce and cream and they were really delicious as well.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Mango Desserts
Eggless Desserts
Summer Desserts

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Eggless Tropical Mango Trifle Pudding

With semolina and coconut flavouring the cake, this eggless trifle is delicious and dreamy. It has beautiful tropical tones with mango adding the oomph and freshness a summer dessert calls for! A complete mango overload with all my favourite flavours in this very satisfying dessert bowl!
Course Dessert
Cuisine American, British
Keyword baking, cake, cream, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, mangoes, no eggs, one bowl, semolina cake, simple, summer dessert, tropical, vegetarian, vegetarian dessert
Prep Time 30 minutes
Cook Time 1 hour
Chill 4 hours
Total Time 5 hours 30 minutes
Servings 6 people

Equipment

  • 1 Knife
  • 1 Blender
  • 1 saucepan
  • 1 soup strainer/sieve
  • 2 bowls
  • 1 whisk
  • 1 Oven
  • 2 trifle bowls
  • 1 Piping bag
  • 1 Piping nozzle

Ingredients

  • 150 g fine semolina suji / rava
  • 75 g castor sugar
  • 60 g oil
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 180 ml cultured buttermilk plain chaas
  • 25 g desiccated coconut

Vanilla cream

  • 250 g cream 25% fat
  • 1% fat tbsp cornflour
  • 3/4 tsp agar agar
  • 25 g sugar
  • 1/2 tsp vanilla extract

Mango sauce

  • 300 g fresh mango puree strained
  • 50 g sugar
  • 1 tbsp cornflour
  • 1/2 lime juice of
  • 1 tbsp ghee

To layer and top

  • 3 fresh mangoes diced

Instructions

Semolina/Suji Coconut cake

  • Makes two 5" cakes/trifles
  • Lightly grease and line two round 5" baking tins.
  • Place all the ingredients in a large bowl and whisk until smooth.
  • Divide between prepared tins, approximately 245g per tin.
  • Now begin preheating the oven to 180c for 10 minutes.
  • Bake for about 25-30 until light golden brown and the tester comes out clean.
  • Cool in tins for about 15 minutes, then gently demold and cool completely on cooling rack. Be gentle since the crumb will be quite tender.

Vanilla cream

  • Whisk together all ingredients in a heavy bottom pan, then simmer, stirring constantly till thickened like a custard, 5-7 minutes.
  • Cool, whisking on and off to keep a skin from forming on top. The pudding will thicken as it cools.

Mango sauce

  • Whisk together the mango puree, cornflour and sugar in a saucepan.
  • Simmer over low heat for 5-6 minutes, stirring constantly.
  • Once slightly thickened, take off heat and whisk in the lime juice and ghee.
  • Cool, then transfer to a glass jar and chill.

Assemble

  • Place the cake at the bottom of the serving dish and top with diced mangoes, followed by the vanilla cream and mango sauce.
  • Finish off with diced mangoes. Pipe over with whipped cream if desired.
  • Garnish with fresh rose petals and mint.
  • Refrigerate for 3-4 hours/overnight to allow the cake to get nice and moist.

Video

Eggless Mango Custard Pudding … simple desserts to fall in love with

Eggless Mango Custard Pudding … just 4 ingredients, creamy, gently wobbly and so refreshing, here’s another delightful eggless dessert perfect for summer when mangoes are aplenty! It also doubles up as a delicious breakfast too. Convinced yet?

We’ve had a few days of really great weather, rain, hail too and now the mercury is on the rise again. We hit 41C yesterday with the weather acting quite strange given the typical Indian summer. April-June are typically really hot months with an average of 45C, with an odd shower if lucky. Not so this year. 3 days of heat and then thunder, lightning, hailstorms letting the mercury plunge to 27-30C.

It’s got everyone really puzzled, the birds especially. Every year, at the peak of summer we’d see frenzied activity of nest building and egg laying. Hasn’t happened this year. The birds are all over the place but they are just not nesting. The flowering plants are acting up too. Disturbingly, we’ve had chrysanthemums, typically flowers from peak North India winter, blooming at 40C and ‘haar singaar‘ or night jasmine, a September-October flower, blooming in May! Quite thankfully, we also have a few mangoes growing as they should, now! A few figs as well …

For long, hot summer days like these, this pudding is like a dream, a spoonful of heaven. It’s light, it’s gentle, it’s refreshing and it’s so creamy even though there’s no cream in it! It’s an eggless dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.

If you haven’t made a set custard before, I’d advise you to cook the pudding until it’s quite thick if you are looking for a set pudding that you want to demold. It took me several attempts and recipe tweaks to get this right. It’s my first set pudding without a setting agent like gelatine or agar agar, and was a huge learning curve.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Eggless Desserts
Mango Desserts
Desserts with Fruit
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Eggless Mango Custard Pudding

Light, gentle, refreshing and so creamy even though there’s no cream in it!, this is dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.
Course Breakfast, Dessert
Cuisine British, Indian
Keyword cream, dessert, eggfree, eggless, fruit, gluten free, homemade, mangoes, no bake, one bowl, pudding, simple, summer dessert, sweet, tropical, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Setting time 6 hours
Total Time 6 hours 30 minutes
Servings 2 people

Equipment

  • 1 saucepan
  • 1 whisk
  • 1 spatula
  • 2 bowls to set

Ingredients

  • 240 g milk
  • 135 g fresh mango puree strained
  • 35 g sugar
  • 20 g cornstarch

Instructions

  • Whisk all the ingredients in a saucepan until smooth. Simmer whisking constantly until the mixture thickens well like a custard.
  • Simmer over low-medium heat whisking constantly until the mixture thickens well like a custard.
  • Whisk well to make smooth, then pour it into lightly greased molds.
  • Tap gently to let out any air bubbles and leave to set for 4-6 hours, overnight is best.

Video

Eggless Saffron Mango Tres Leches Cake … celebrating India@75 in vibrant colours!

Eggless Saffron Mango Tres Leches Cake… The mango season is incomplete without a mango tres leches, more so if the colours of this dessert reflect the colours of the Indian national flag. With layers deliciousness, here’s a dessert to celebrate India’s 75th Independence Day, a dessert that screams summer! 

Any special occasion or celebration on the subcontinent is incomplete without saffron or kesar, the worlds most expensive spice! The flavours and the natural colour that saffron lends to cuisine is unmatchable and really, really pleasant. A little saffron goes a long way, so do buy the best you can find. Saffron is a spice I use often in desserts, perhaps too often but I absolutely love it!

Saffron really makes everything special and this Eggless Saffron Mango Tres Leches Cake is no exception. A never ending supply of mangoes is definitely inspiration to create desserts around the king of fruits.
Here’s my easy and refreshing version of the tres leches with a soft, moist and very thirsty eggless sponge {saffron & pistachio flavoured} that obligingly drinks up the saffron flavoured tres leches milk. Saffron milk is a great match here since I used the Kesar variety of mangoes when I made these, ‘kesar’ that translates into saffron. You can use any vibrant mangoes you find though.

Mangoes with cream are a quintessential summer favourite here in India. Add saffron to the equation and you literally have magic! Desserts like this make summer so worthwhile! Everything is fresh about this cake. The light sponge, the beautifully addictive milk, the sweet mangoes and then the stabilized cream that holds the mangoes together.

For those who might be curious, I stabilize the cream since low fat cream is all that is easily available locally in India where I live. I’ve found a way to stabilize it the way it works for me. Of course it’s not as easy as whipped cream but for me it’s better that non dairy alternatives available locally that have labels of ingredients that scare me. Feel free to use a whipping cream with at least 35% fat if available.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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Eggless Saffron Mango Tres Leches Cake

The mango season is incomplete without a mango tres leches and this egg free version is sooooo good!!
Course Dessert
Cuisine American, Mexican
Keyword agar agar, baking, cake, dessert, eggless, eggless cake, eggless layered cake, fruit, mangoes, saffron, simple, summer dessert, sweet, tropical, vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
8 hours
Servings 6 people

Ingredients

Eggless saffron pistachio sponge

  • 140 g full fat yogurt/dahi
  • 70 g castor sugar
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • Pinch salt
  • Few strands saffron
  • 1 tbsp chopped pistachio
  • 60 g oil
  • 90 g all purpose flour/maida

Tres leches milk

  • 80 g milk
  • 75 g coconut milk
  • 60 g condensed milk
  • Generous pinch saffron

Stabilized cream

  • 250 g Amul Fresh cream/25% fat cream
  • 1.5 tbsp cornflour
  • 1 tsp agar agar {Increase by 1/4 tsp if the weather is very warm}
  • 2 tbsp castor sugar
  • 1 tbsp clarified butter/ghee
  • 100-125 g small diced mango {plus extra for garnish}

Instructions

Eggless saffron pistachio sponge

  • Preheat the oven to 180C. Line a 6″ baking tin with parchment. In a large bowl, whisk the yogurt and castor sugar until smooth.
  • Whisk in baking soda, baking powder, salt, saffron strands and pistachios and leave to stand for 5 minutes until the mixture is bubbly.
  • Whisk in oil until well blended/emulsified.
  • Sift over the plain flour & fold in until smooth. Transfer to the baking tin, smooth out the top and edges.
  • Bake for 30 minutes / tester comes out clean. cool completely.

Tres leches milk

  • Whisk together in a glass jar or bottle and refrigerate overnight for the flavours to mature well.

Stabilized cream

  • Whisk together all the ingredients in a glass bowl.
  • Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 3-4 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.
  • Note: You can also make this on the stove top. Stir constantly.
  • Assemble
  • Secure an acetate collar and place the sponge in a compact serving dish.
  • Poke the sponge with a skewer/fork right across making sure you poke straight to the bottom.
  • Pour over the tres leches milk a little at a time, waiting for it to absorb completely. Top the soaked cake with diced mangoes, then pour over the stabilized cream to cover the mangoes completely.
  • Place in the freezer for about 2 hours, then remove to the fridge and leave to set overnight.
  • Garnish with freshly diced mangoes, mint and rose petals.

Video

Eggless Mango Cream Dessert Boxes that are actually delicious ♥

Best Eggless Mango Cream Dessert Box… What is the best thing about the hot Indian summer? A never ending supply of mangoes, and of course inspiration to create desserts around the king of fruits. Desserts in glasses or boxes are fascinating because of the visual delight they offer, and this eggless mango cream dessert box is everything! I could eat this dessert all summer long.

There’s something utterly charming about desserts in boxes or rather dessert boxes. I love that so much goodness can be neatly layered in them, they show the dessert off well and they are so easily transportable, don’t you think? Dessert boxes make the perfect gift while the lid keeps the dessert fresh and moist. Wrap around a pretty ribbon with a little tag and it screams delicious edible gift! Now who wouldn’t like to dive into this Eggless Mango Cream Dessert Box?

There’s also something irresistible about mango desserts and every summer I make different ones. The mango season is always impatiently awaited here on the Indian subcontinent where the local bazaar is lined with carts overflowing with the fruit. It is easily our favourite summer fruit, the most popular one and isn’t referred to as the King of Fruits in India for no reason! I’ve added the Mango Cream Dessert Box to the list of my favourite summer desserts.

With layers of absolute deliciousness, it’s another dessert that screams summer! A light sponge {part wholegrain}, a stabilized vanilla cream, diced mangoes {I used slightly tart mangoes here}, eggless mango curd poured over… and repeat. What’s not to love? I love the play of textures and flavours, the refreshing bites of fresh mango and the slightly tart mango curd all please the palate. If you don’t have a 4″ dessert box, go ahead and turn this into a layer cake or trifle, but please do try it. Desserts like this make summer so worthwhile!

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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Eggless Mango Cream Dessert Box

With layers of absolute deliciousness, it's another dessert that screams summer! A light sponge {part wholegrain}, a stabilized vanilla cream, diced mangoes {I used slightly tart mangoes here}, eggless mango curd poured over… and repeat. What's not to love? I love the play of textures and flavours, the refreshing bites of fresh mango and the slightly tart mango curd all please the palate. If you don't have a 4" dessert box, go ahead and turn this into a layer cake or trifle.
Course Dessert
Cuisine American, British
Keyword agar agar, baking, dessert, eggless, eggless baking, eggless cake, eggless layered cake, fruit, homemade, Indian dessert cake, mangoes, simple, summer dessert, sweet, tropical, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
1 hour 2 hours
Servings 1 person

Ingredients

Eggless sponge {two 6" sponges}

  • 105 g buttermilk
  • 15 g oil
  • 15 g clarified butter/ghee melted, cooled
  • 50 g castor sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp apple cider vinegar
  • Pinch salt
  • 1/4 tsp vanilla extract
  • 25 g whole wheat flour/aata
  • 60 g plain flour /maida

Stabilized vanilla cream

  • 250 g Amul Fresh cream 25% fat cream
  • 1.5 tbsp cornflour
  • 1 tsp agar agar
  • 2 tbsp castor sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp clarified butter/ghee

Eggless mango curd

  • 150 g mango puree strained
  • 25 g castor sugar
  • 1 tsp cornflour
  • 1 tbsp clarified butter/ghee

Instructions

Eggless vanilla sponge

  • Preheat the oven to 180C. Line two 6″ tins {round or square} with parchment.
  • In a large bowl, add all the ingredients and give them a good whisk.
  • Divide between the tins (approx 130g each), spread uniformly and bake for 15-20 minutes, until the tester comes out clean. These are flat 1 cm cakes that are perfect for layering the dessert box.
  • Cool in tin for 10 minutes, then cool completely on the rack. Gently trim the tops and stamp out 4″ squares using the dessert box as a guide.

Eggless mango curd

  • Whisk together the mango puree, sugar and cornflour sugar in a saucepan and simmer over low heat for 4-5 minutes, stirring constantly.
  • Once slightly thickened, take off heat and whisk in the clarified butter/ ghee.
  • Cool.

Stabilized vanilla cream

  • Whisk together all the ingredients in a glass bowl.
  • Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 3-4 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.
  • Note: You can also make this on the stove top. Stir constantly.

Assemble

  • Line the base of the dessert box with a layer of cake.
  • Pipe over a layer of cream.
  • Top the cream with a layer of diced fresh mango and drizzle mango curd over it.
  • Top with the second layer of sponge, press gently into place, and cover with cream., flattening the cream flush with the edges of the box.
  • Refrigerate for about an hour for the flavours to mature or overnight.

Video

Eggless Baked Mango Swirl Cheesecake … no cream cheese mango cheesecake!

Eggless Baked Mango Swirl Cheesecake… Simple, smooth, indulgent, eggless with no cream cheese yet ever so satisfying! Here’s a one bowl version for those of you who find it difficult to source cream cheese, or like me, don’t always have a batch on hand. With vibrant, delicious mangoes in season, mango swirls is just what the Indian summer called for. Take a look!

I just can’t get enough of cheesecakes and when they are as simple as this mango cheesecake, you can almost make it with your eyes shut! Staple ingredients {read nothing fancy, not even cream cheese}, eggless, one bowl and hand whisked, this is what cheesecake dreams are made of.

I love how something so simple can yield such a delicious dessert, how almost no effort can give you something so special. The walnuts in the biscuit base of the mango cheesecake add a nice bite, though that’s optional if you don’t have them on hand.

You might also like the eggless baked Roasted Strawberry Swirl Cheesecake I baked a short while ago though that recipe uses cream cheese. That too is quite a simple recipe and a really nice one if you are looking for an eggless version with cream cheese. You can find it here.

And it’s been years of making and often baking cheesecakes, so I’ve made a handy list of tips that I’ve learnt over time. If you’re looking for ways to get the top looking pretty or perhaps clean edges, I’ve shared what worked for me on this mango cheesecake. If you have any tips, please share them in the comments. I’d love to hear from you!

Do tag me on Instagram at Passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

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Eggless Baked Mango Swirl Cheesecake

Simple, smooth, indulgent, no cream cheese yet ever so satisfying! Makes one 6" cheesecake
Course Dessert
Cuisine American
Keyword baking, dessert, eggless, eggless baking, eggless cake, homemade, Indian dessert cake, mangoes, simple, summer dessert, sweet, tropical, vegetarian
Servings 6 people

Ingredients

Biscuit base

  • 150 g Digestive biscuits
  • 25 g walnuts
  • 55-65 g clarified butter/ghee, melted, cooled begin with less if the weather is very warm

Cheesecake batter

  • 400 g hung curd/yogurt {from 800g store bought yogurt}
  • 250 g Amul Fresh cream/20% fat cream
  • 396 g 1 tin sweetened condensed milk Save 1 tbsp for the mango swirl sauce
  • 1 tsp vanilla extract
  • 2 1/4 tbsp cornflour

Mango swirl sauce {Makes 150g}

  • 130 g mango puree strained
  • 25 g sugar
  • 1 tsp cornflour
  • 1 tbsp sweetened condensed milk
  • 1 tbsp ghee

Instructions

Biscuit base

  • Preheat oven to 170C. Grease & line the bottom of a 6” Springform tin.
  • Finely grind the biscuits & walnuts. Stir in the clarified butter/ghee.
  • Turn into the tin & pack firmly to make a base.
  • Bake for 10-12 minutes until light golden brown & fragrant. {keep an eye since it goes from light brown to burnt very fast}. Cool the base completely in the tin.

Cheesecake batter

  • Lower the oven temperature to 150C.
  • Place the hung yogurt in a large bowl & whisk well until smooth.
  • Add the condensed milk, cream, vanilla extract & cornflour. Whisk again until smooth.
  • Pour the batter over the cooled biscuit base, level out and top with the mango sauce and swirl using a chopstick. See video below.
  • Wrap the base of the tin with a double sheet of foil and bake in a water bath at 150C for an hour and fifteen minutes approximately until just firm, then leave to cool completely in the oven. (Slide foil over the top after 15 minutes of baking to keep the surface from browning. Make sure it doesn't touch the batter)
  • Turn off the oven, remove the water bath and leave the cheesecake in the oven for an hour, then cool completely, cover and refrigerate overnight.
  • Gently demold. Top with piped cream, mangoes etc.
  • Serve extra mango sauce on the side.

Mango swirl sauce

  • Whisk all the ingredients in a saucepan until smooth. Simmer over very low heat for 4-5 minutes stirring constantly until smooth and glossy. Cool.

Video

    1. What kind of tin do I bake the cheesecake in?

      A loose bottom, good quality tin works best. I usually use ones from the Bakemaster range at Meyer/Pots & Pans India. I also find that a heavy duty steel dessert ring works quite well too if you line the bottom well with foil. The latter makes it easier to release a cheesecake, though I have to say that practice makes it better each time.
      My baking resources on Amazon

    2. How to get a clean release from the tin?

      Lining the base with parchment will help easy and clean release of the base from the tin. I love the one from Honest Company. You could also lightly grease the sides of the tin to get clean baked sides.

    3. Is a water bath/bain marie necessary while baking a cheesecake?

      Use a water bath/bain marie if you can. I’ve baked cheesecakes with and without and they both seem to work well. A water bath does help marginally but do ensure that the bottom of the tin is well wrapped in foil to avoid water leaking into the tin.

    4. My cheesecake is overbrowned on the surface!

      First make sure you’ve set the right temperature. Tent the top with a sheet of foil if you feel the top is overbrowning. Make sure the foil doesn’t touch the batter. Take into account that the cheesecake might rise a little while baking. I often elevate the foil using another higher tin from my collection to prop up the foil.

    5. How to get a pretty surface for a baked cheesecake?

      Tent the top with a sheet of foil 15 minutes into baking to get a nice even colour on top. Make sure the foil doesn’t touch the batter. Take into account that the cheesecake might rise a little while baking. I often elevate the foil using another higher tin from my collection to prop up the foil.

    6. What does leave the cheesecake to cool in the oven mean?

      Turn the oven off and leave the cheese in the oven as the oven cools down. The cheesecake will continue to bake in the latent heat. Once it has completely cooled down to room temperature, refrigerate it and chill overnight. Make sure to cover the cheesecake so the top doesn’t dry out to take unnecessary aromas from other things in the fridge.

    7. How to get clean edges while demolding the cheesecake?

      Here’s what works for me, something I’ve been doing for a while now. An hour after the cheesecake has baked and cooled, run the flat tip of an offset spatula around the edges, about 1/2 cm deep, to get clean edges later. Do it slowly and carefully, keeping the spatula completely flat against the sides of the tin. Allow the cheesecake to cool and chill overnight.
      Once chilled overnight, demold gently after running a flat spatula around the edges very carefully. Use the spatula dipped into warm water and patted dry to make the sides uniform if required.

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